This is a recipe that I have been wanting to share for years now. Every year I try to share the recipe, but I never manage to take a decent photo to go with it. And as bloggers know, you can’t share a recipe without a photo. I think it may even be a law or something (albeit unspoken). But here is the typical scenario, which plays out every year. I invite everyone over for latkes (potato and onion pancakes, that are fantastically delicious). Because I am me (and maybe a bit of a perfectionist, ahem…), I don’t make them ahead of time (even though my mom and Bubbie used to insist that was the only way).
I start making the latkes in the early evening, right before our guests arrive. Things start heating up (literally), with my gigantic Lodge cast iron skillet heating under a big blue gas flame, shimmering with hot glistening oil. I start frying the latke mixture, making sure not to overcrowd the pan, carefully turning them once they are nicely browned on the bottoms (and being careful not to splash myself with hot oil).
This scene continues, with everyone waiting patiently for their crispy, hot potato pancakes, until the last latke emerges from the skillet. The latkes are crazy delicious, served with applesauce and a sprinkling of sea salt, and everyone goes from being ravenous and inhaling them as fast as they can, to the couch or floor feeling deliciously full. By the time this scene is over, the latkes are gone, and any hopes of photographing a latke will have to wait for next year.
Well, I decided this year would be different. Luckily my kids were full, so I was gifted latkes to photograph. It’s a Chanukah miracle!
These latkes are not only the best (in my humble opinion), they are everything you want in a potato pancake. Utter crispy deliciousness! They are also vegan and gluten-free, although no one will ever know.
This post contains an Amazon affiliate link. That means when you buy something through the links (at no cost to you), I receive a small commission that helps support this site. Thank you!
- 4 very large/jumbo Russet potatoes (Costco size)
- 1 large onion
- 1/2 cup potato starch
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- Ground white pepper, to taste
- Grate the potatoes and onion in a food processor. Place mixture in a colander in the sink and press lightly to drain out extra liquid. Take half of the mixture and put it back in the food processor fitted with the metal S blade, and pulse until it's almost smooth, but still has a little texture.
- Place all of the potato/onion mixture into a large bowl (shredded and almost pureed). Add the remaining ingredients, stirring well.
- In a large, cast iron skillet, heat about 1/4 to 1/2-inch vegetable oil. Gently add scoops of potato mixture, flattening them with a spatula or the back of a fork. Fry over medium heat until golden brown. Carefully turn the latkes over and cook until golden brown and crispy. Remove from skillet and place on a paper towels to drain. Repeat with remaining batter. If the batter starts to look like it's separating, just give it a good stir.
- Lightly sprinkle latkes with coarse salt and serve warm with applesauce.
- Vegan + Gluten-Free
- As the batter sits while you are frying the latkes, it may start to darken in color a little. Don't worry as it's just the potatoes oxidizing.